Arugula And Lemon Salad Recipes

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ARUGULA SALAD WITH LEMON DRESSING



Arugula Salad with Lemon Dressing image

This salad sounds simple, but the flavors meld together perfectly, making it a go-to recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6

Zest and juice of 1 lemon
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1 pound (2 to 3 bunches) arugula
2 ounces Parmesan cheese

Steps:

  • In a small jar or bowl, combine lemon zest and juice with olive oil, coarse salt, and ground pepper; shake or whisk to combine.
  • Wash arugula and remove stems; place leaves in a large bowl. With a vegetable peeler, shave Parmesan cheese over arugula; toss with dressing. Garnish with more grated zest, if desired.

Nutrition Facts : Calories 147 g, Fat 11 g, Fiber 2 g, Protein 8 g

ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE



Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese image

Provided by Tyler Florence

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 5

2 bunches arugula, washed, dried, and torn
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
A chunk of Parmigiano-Reggiano

Steps:

  • In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

CHOPPED SALAD OF ROMAINE, ARUGULA, DILL AND LEMON



Chopped Salad of Romaine, Arugula, Dill and Lemon image

Served with niçoise olives, country bread and slices of feta or aged goat cheese, sprinkled with olive oil and black pepper.

Provided by Amanda Hesser

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

4 cups thinly sliced (1/4-inch) romaine leaves
2 cups packed arugula leaves, chopped into 1/2-inch pieces
1 1/2 tablespoons chopped dill
1/3 cup thinly sliced scallions
Coarse sea salt or kosher salt
Freshly ground black pepper
1 tablespoon lemon juice
1 tablespoon lemon zest
1/4 cup premium quality olive oil

Steps:

  • In a salad bowl, mix together the romaine, arugula, dill and scallions. Sprinkle with salt. Grind pepper on top. Sprinkle the lemon juice and zest over the leaves. Pour on the olive oil. Using a salad fork and spoon, mix the leaves together until all the strips of lettuce are coated and the flavors are blended. Taste a leaf. Season again with salt, pepper, lemon juice or more oil, whatever is needed. Serve.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 1 gram

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